Tofu Bibimbap
SERVES 2 | PREP 20mins | COOK 20mins
A ‘Bibimbap’ is a stone bowl that’s heated until it’s very hot. If you don’t have one, any bowl that retains heat will do.
Ingredients
- 1/2 cup brown rice
- 1/2 tsp salt
- 1/4 cup cornflour
- salt & pepper, to taste
- 150g firm tofu, cut into 3cm long batons
- 1 zucchini, julienned
- 1 carrot, juliennedf
- 1 tsp sesame oil
- 1 tsp rice bran oil
- 30g baby spinach leaves
- 1/4 cup bean shoots
- 2 egg yolks (save the whites to add to an omelette)
- 1 tsp sesame seeds
- 1/2 nori sheet, shredded
Sauce
- 1 tbs sweet chilli sauce
- 1 tsp sesame oil
- 1 tbs tamari
- 1 garlic clove, crushed
Method
- Place rice in a saucepan with 1 1/4 cups of cold water and bring to a gentle simmer. Continue to cook until almost all the water has been absorbed, around 20 minutes, and steam holes appear in the rice. Stir through 1/2 tsp salt, cover with a tight fitting lid, remove from heat and stand for 10 minutes.
- Season cornflour with salt and pepper, place in a plastic bag, add tofu and gently toss to coat.
- Place zucchini and carrot in a bowl, cover with boiling water and allow to sit for 5 minutes.
- Heat both oils in a frypan over medium heat and cook dusted tofu until golden brown on all sides. Drain on kitchen paper and set aside in a warm place.
- Meanwhile, heat your stone bowls (or other heat-retaining bowls) in a hot oven. Carefully remove from oven then divide rice between them to allow it to crisp up a bit.
- Bring a small saucepan of salted water to the boil, add spinach and cook for one minute or until just wilted, remove with a slotted spoon and set aside, keeping warm.
- Combine sauce ingredients.
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To serve, top rice with zucchini, carrot, bean shoots, spinach, tofu and raw egg yolk. Sprinkle with sesame seeds and seaweed. Stir everything together immediately so the egg yolk cooks through the dish.
NOTE: Your bowls should be very hot, so please take care and use an oven mitt or glove when serving.
